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Salmon Sliders

Course: Appetizer, Sandwich
Cuisine: Modern Australian
Servings: 12 salmon patties


For the salmon patties:

  • 450 gm skinless salmon fillet
  • 4 tbsp coarse bread crumbs
  • 1 egg 600gm
  • ½ red onion; finely chopped
  • 2 garlic cloves; finely chopped
  • 2 tbsp coriander leaves; finely chopped
  • ¾ tbsp hot chilli powder adjust to preferences
  • ½ tbsp coriander powder
  • ¼ tbsp roasted cumin powder
  • Salt to season
  • Freshly milled black pepper; to season
  • Vegetable oil; for shallow frying
  • 1 cup bread crumbs; for coating the patties

For the mayonnaise:

  • 2 egg yolk
  • 300 ml vegetable oil
  • 2 Kashmiri chillies; seeds removed and soaked in warm water for 15 minutes
  • Juice of ½ lemon
  • 1 medium garlic clove
  • Salt to season

To assemble:

  • 6 brioche/slider buns
  • Tomato ketchup
  • Iceberg lettuce; torn into large chunks
  • Pickled red onion slices


To make the patties:

  • Make sure that all the bones have been removed in the salmon fillet.
  • Add all the ingredients from 1- 11 into a food processor and grind for a few seconds. Do not over grind or the salmon pieces will become pasty.
  • Shape into small patties and refrigerate for 30 minutes.
  • Place the bread crumbs in a flat pan and lightly dust the patties evenly on both sides.
  • Heat oil in a flat pan and shallow fry the patties till golden brown on either side.

To make the mayonnaise:

  • Cut the soaked chillies into small pieces.
  • Blend the egg yolks, juice of half lemon, garlic and a pinch of salt.
  • As the yolks start to cream, slowly add the oil (really slowly) till you get a creamy, mayo like consistency.
  • Add the chillies. Taste and add more lemon juice and salt if necessary. Blend for a few more seconds and the mayo is ready.

To assemble:

  • Cut the buns in half; spread mayonnaise on one side and tomato ketchup on the other.
  • Place 2-3 lettuce leaves on one side followed by onions and then place the salmon patty on top.
  • Cover with the other bun and secure with a toothpick.
  • Enjoy!


If you do not have a processor, chop the salmon very finely and then mix together with all the ingredients in a bowl. Mix well by hand to combine evenly.
You can also skip the bread crumbs and grill or barbecue the patties.
The salmon mixture can be prepared in bulk and frozen for later use.
Makes more mayonnaise than necessary; store in an airtight container in the refrigerator.
The quantity of oil is approximate and depends on how soon you achieve the consistency.
Skip the chillies for a simple garlic mayo.
To make instant pickled onions; place the sliced onions in a bowl, cover with vinegar and add a pinch of salt. Keep for at least 30 minutes and squeeze out all the vinegar before use.